Stories / Recipes

Recipe: Tajine of Seafood Chermoula

JBF Editors

JBF Editors

November 12, 2012


Michelle Bernstein's recipe for tajine of seafood chermoula

One of our go-to resources for seafood recipes is Monterey Bay Aquarium Seafood Watch, a California-based program that educates businesses, diners, and shoppers about environmentally-minded marine life consumption. The recipes have been loaned by some of America's favorite chefs, including Rick Bayless and Alton Brown, so they're guaranteed to become delicious staples in your kitchen. Better still, they're made with species that appear on the aquarium's "Best Choices" and "Good Alternatives" lists, which means your meal will have little to no impact on our oceans' health. Lately we can't get enough of JBF Award winner Michelle Bernstein's contribution to the Seafood Watch collection: a steamy tajine of squid and shellfish, slicked with spicy and pungent chermoula, a popular sauce in Morocco and other parts of Northern Africa.

You can find the aquarium's complete collection of sustainable recipes here. Learn more about Monterey Bar Aquarium Seafood Watch in our interview with its manager of culinary and strategic initiatives, Sheila Bowman, who was also one of our speakers at the JBF Food Conference.